Author: Emily Gautreaux

The Best Father’s Day Pork Chops

Looking for the perfect recipe to cook for Dad? This pork chop recipe that was published on epicurious could be the perfect choice. They are so versatile and that makes them an easy go-to. Father’s Day is not the only day this great recipe can be made.  The best part? Literally almost anything can be paired perfectly with this recipe; anything from a salad to a baked potato.

INGREDIENTS

  • 4 pork chops, with the bone in.   *They should be pounded to about ½” thick
  • 2 large eggs, beat them
  • The zest from half of a lemon
  • 1 cup of red wine vinegar
  • ½ cup of all-purpose flour
  • 1 ½ cups of panko (This is Japanese breadcrumbs)
  • 6 tablespoons of olive oil, they need to be divided
  • 1 tablespoon of fresh oregano, chopped up
  • 1 tablespoon of fresh thyme, chopped up
  • Freshly ground black pepper
  • Kosher salt

UTENSILS

  • Large baking dish
  • Large, heavy nonstick skillet
  • 3 shallow containers.   *Large enough to fit a pork chop

INSTRUCTIONS

The first step is to place the pork chops in the large baking dish. Take the vinegar and cover them evenly. Leave the protein to sit for an hour at room temperature; this will help ensure that the pork chops are tender.  While waiting prepare the dredging stations; this is where the pork chops will get their coating. It’s best to use nonporous, shallow containers for dredging.  Take the three shallow containers and add flour to the first one. Add eggs to the second one and add the panko, thyme, oregano, and zest to the third. Make sure to mix all of the seasonings that go in the third container.; this is what will give the pork chop that crispy outside.

Place the skillet over medium heat, adding three of the six tablespoons of olive oil. This will allow the pan to heat up while seasoning the pork. The first step to seasoning them is to, generously, sprinkle the pork chops with the freshly ground black pepper. Using a fork, dredge the pork chop in the flour first. Making sure each side is fully coated. Then move the pork chop to the egg, coating both sides. The last step is to coat the chops in the last mixture. The panko should cover the entirety of both sides of all of the pork chops.

Work in batches, cook two chops at a time. To be fully cooked, each one should be left on the heat for four minutes on each side. Once the first batch is done, wipe out the skillet with a paper towel to remove any residue. Add the last 3 tablespoons of olive oil to the skillet. Let the oil heat up a little bit but it doesn’t need too much time. Then place the last two chops in the skillet, cooking these also about four minutes on each side. Remove from the plate and serve!

What dad wouldn’t want to bite into a delicious, homemade pork chop!

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Travel to San Miguel de Allende

Travelers who have visited Mexico’s San Miguel de Allende rave about its enchanting atmosphere Travel + Leisure recently published a very thorough and informative article about San Miguel de Allende. The city’s stunning architecture consisting of cobblestone streets and multicolored Spanish-colonial buildings is considered to be so unique that the city has been labeled as a UNESCO World Heritage site.

Some believe that the city has a special, enthralling effect on Americans ever since the art institute Escuela Universitaria de Bellas Artes welcomed Chicago’s Stirling Dickinson as the director. Under Dickinson’s direction, the city was transformed into an international arts colony. Following World War II, the G.I. Bill allowed veterans to travel to San Miguel to study. Consequently, descriptions of the city reached the United States, inspiring other Americans to add a visit to San Miguel on their bucket lists.

While art remains a crucial element of San Miguel, the emergence of the restaurants Moxi and Áperi have aided in the city’s transition to a gastronomic destination as well. At Moxi, diners experience a taste of traditional Mexican cuisine with some international influence, while Áperi offers “food for the five senses” that is inspired by ingredients from the region.

A key stop in San Miguel is the Church of Immaculate Conception, which is locally referred to as “Las Monjas” (the Nuns). When it was first built, it was intended to serve as a housing complex. Today, it functions as a convent for the sisters belonging to the order of the Immaculate Conception Church. Another crucial cultural stop is the Sanctuary of Atotonilco’s “Sistine Chapel of Mexico,” where visitors can view walls covered in breathtaking 18th century religious murals. For a more casual activity, visitors can travel to one of the many street markets to buy various handmade crafts. One of the most popular markets is the El Tianguis de los Martes, where shoppers can find baskets, pottery, clothing, and other keepsakes.

Naturally, luxury hotels have begun to open in the city as well. One of the most lavish of these hotels is the Casa de Sierra Nevada, which is made up of a nest of colonial-style mansions – one of which is the former home of the archbishop of San Miguel. Each mansion consists of about six rooms that each connect to a private courtyard, and the rooms are adorned with fireplaces, copper tubs, textiles, and wood flooring. After years of mainly accommodating backpackers and the avant-garde, some have expressed concerns about such elegant additions changing the city into a solely tourist town. However, others find the performers and vendors lining the streets to be festive and endearing.

The preservation of the Spanish-colonial architecture that serves as a trademark of San Miguel can be credited to the city’s place in history. When San Miguel was ruled by Spain, its population was larger than that of New York City. Following the Mexican War of Independence the population began to decrease, and by the conclusion of the Mexican Revolution in 1920, even more dwellers left the city. Without the wear and tear brought on by high population, San Miguel was able to remain in almost pristine condition throughout the years.

Current dwellers of San Miguel revel in the city’s distinctiveness. They say that the city holds all of the positive elements of Mexico, such as food, culture, and climate, but none of the negative elements. Many are confident that San Miguel is one of the safest cities in all of Mexico. In regard to San Miguel, Victor Martinez, a sous-chef at Luna Rooftop Tapas Bar at the hotel the Rosewood, says, “It’s an organized city – not like other Mexican cities.”

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Jump Start Summers-LA Education

Following a vote by The Louisiana Board of Elementary and Secondary Education (BESE), the Jump Start Summers program has been approved for expansion. Consequently, over 3,000 high school students will be able to utilize their summer break to earn school credits, take place in workplace-focused learning, and gain business experience, while simultaneously earning an income. For completed sessions, students receive a stipend which averages at $690. In regard to the Jump Start Summers program, John White, the State Superintendent, stated, “Workplace-based learning provides an unparalleled opportunity for students to master essential workplace skills, while making their academic school work more relevant. This is true for all students – those who are university-bound, as well as those who are career-focused.”

Jump Start Summers was created in 2017 with the intention of connecting school systems and business leaders to positively impact students and prepare them for the workforce via shadowing and internships. Along with school credits and work knowledge, participants will also develop important life skills such as communication, time-management, and the ability to efficiently work in a team – all of which are crucial for career-building. Jody Purvis, a supervisor of instruction for Livingston Parish Public Schools remarked, “The Jump Start Summers program offers our students a great opportunity to explore their interests in a career and technical education course that they may not be able to fit into their regular class schedule. Students can use these classes to advance their certifications and experience toward an industry-based diploma, or they can simply gain valuable life skills.”

During the program’s first two years, 1,792 students participated through 48 providers. Cumulatively, the finishing students earned 1,676 school credits and 1,998 business credentials. Following the vote to expand Jump Start Summers, 15 more providers were approved, bringing the number of offered programs to 166. These programs are affiliated with high-demand job areas, including drone operation, mechanical repair, business, construction, culinary arts, health care, IT, manufacturing, and hospitality. Software engineer specialist Rose Espiritu of General Electric Power maintains that “the cutting-edge skills, knowledge, and real-world experience” earned by students via the Jump Start Summers Program are pivotal to the initial entrance to these “high-demand career pathways.”

The Louisiana Department of Education released a blueprint called Jump Start 2.0 to gain public feedback. In the blueprint, the intentions of the Jump Start Summers Program are outlined. The outline affirms that Jump Start Summers will “catalyze a new era of learning.” This entails that all Jump Start Career Diploma student will graduate high school with workplace experience which will prepare them for work in high-growth industries. The blueprint also expresses the intention for Louisianans to be as familiar and fond of the Jump Start Career Diploma plan as they are with the TOPS University path. They will achieve this by “actively celebrating students and schools seeing success” from the Jump Start Summers program in its current, emerging stage. Finally, Jump Start 2.0 aspires for leaders in various communities in Louisiana to create systems that connect education and employment with no state intervention. To achieve this, regional teams supervising Jump Start Summers will increase their efficiency, and Jump Start will work to expand activities to age groups beyond the 12th grade.

Students who wish to inquire about participating in Jump Start Summers should contact the leaders of their schools for additional information on the program.

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Skillet Rib Eye Recipe for Anyone

This Skillet Rib Eye Steak Recipe is the perfect recipe for the summer and it can be cooked inside, away from that heat. Add a Pinch posted the best 55 minute recipe. Call ahead to your butcher to make sure they will have the right size cut. One steak usually serves two people, however, there is never an issue with leftovers. This recipe is also great for dinners. Impress friends and family with your one skillet Rib Eye steaks.

INGREDIENTS

  • 1 (1 ¼ pound) bone-in rib eye steak-They should be about 1 ¼ to 1 ½ inches thick
  • 1 tablespoon of olive oil
  • 1 tablespoon of unsalted butter
  • 1 teaspoon of Stone House Seasoning
  • 2 teaspoons of fresh rosemary leaves, chopped up

UTENSILS

  • Sheet pan
  • Medium sized pan
  • Internal temperature probe

INSTRUCTIONS

Take the sheet pan and place the rib eye steak(s) onto the pan. Grab the Stone House Seasoning and coat both sides of the steaks, you want to make sure the seasoning is really pressed into the meat. Grab the chopped up rosemary leaves and sprinkle them on top. This isn’t necessary so if you don’t have any fresh leaves don’t fret. The Stone House seasoning has salt so make sure to stick the the unsalted butter, no need to double up on the sodium.

If you are cooking the steaks right away, let them rest for 30 minutes at room temperature (make sure to cover them). If you are preparing in advance, the steaks can be left in the refrigerator for up to 3 days. Make sure before you cook them to take them out of the fridge 30 minutes prior. Letting them sit at room temperature for 30 minutes.

Heat the medium sized (or larger depending on how many steaks are being cooked) skillet. Take the tablespoon of unsalted butter and heat it over medium heat. The butter should be melted completely and the pan should be coated evenly. Add the tablespoon of olive oil to the pan and evenly coat the pan with the olive oil too.

This is when the steak should be added to the pan, cook for about 5 minutes. The steak should be caramelized and brown at the bottom. Flip the steak over and cook the other side. Continuously bast the steak with the oil and butter while this side is cooking. You want this side of the steak to also be caramelized and brown. Check the internal temperature for the preferred level of doneness.

  • Rare- 120-130 degrees fahrenheit
  • Medium Rare- 130-140 degrees fahrenheit
  • Medium- 140-150 degrees fahrenheit
  • Medium Well- 150-160 degrees fahrenheit

Once the steak is at the desired temperature, remove the steak from the heat and let it rest for about 5 minutes. Slicing away from the grain, carve the steak. Remove the bone and serve the steak. The best part about this recipe is the endless amount of side that pair perfectly.

Start off with serving a house or caesar salad. Steamed and roasted vegetables. Try a baked sweet potato with brown sugar and butter. A soup would also pair well with the steaks.

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Louisiana Disaster Recovery Alliance

Louisiana is known for many things, southern hospitality being one of the main ones. The Louisiana Disaster Recovery Alliance is a Louisiana based consortium. It is made up of private, corporate, and community foundations and donors. It was founded to help with the issues of disaster recovery. It was also founded to help the levels of vulnerability and risks of repeating events be reduced.

This “first-of-its-kind” partnership has taken a different approach. This public-private takes a step back and focuses on the way long-term solutions that will help re-establish communities that are resilient and sustainable to the area. The organization has been functioning for 12 years.

Over those years Louisiana’s communities have experienced events that have drastically impacted those communities. In the past, Louisiana’s philanthropic foundations were often split which made it harder for foundations to work together during tragic events. However, after the floods of 2016, foundations were more willing to work together to help the community get back on its’ feet. On their website the Louisiana Disaster Recovery Alliance says it “was created to support cross-sector collaborative efforts and communication, share knowledge and resources with the goal of improving recovery outcomes and increasing the resilience of Louisiana residents and communities.”

The Louisiana Disaster Recovery Alliance uses its platform to not only help but also educate people on the impacts of disasters in the state. Investing into communities and using resources from multiple sectors, the LDRA also helps its partners as well. Over 170,000 dollars worth of grants were awarded on October 20, 2017 to help communities in Louisiana.

The Board of the Louisiana Disaster Recovery Alliance is made up of:

  • Lori Jill Bertman- Board President
  • Flozell Daniels Jr.- Board Vice President
  • Mark Stewart- Board Secretary and Treasurer
  • Kristi Gustavson
  • Michael Tipton
  • Advisory Board
  • Christy Wallace Slater
  • Bob Ottenhoff

The Louisiana Disaster Recovery Alliance includes a section on their website including some of the Funders of the Alliance:

Some of the partners that are agencies of the State of Louisiana include:

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Glass Domed Train in the Rocky Mountains

A train ride is quite the cathartic experience. It allows for a swift rate of travel without sacrificing the opportunity to witness a scenic view. If you ever find yourself in Western Canada, you should arrange for a train ride through Rocky Mountaineer’s GoldLeaf Service.

These train rail cars are glass-domed, which allows passengers to have not only a side-view, but also an overhead-view. These full-domed cars are especially convenient when riding through the breathtaking mountain ranges characteristic of Western Canada. If passengers need a break from sitting or a little fresh air, they can step out to their rail car’s external viewing platform. To add to the sense of luxury, passengers are also treated to breakfast and lunch prepared gourmet chefs during the day, and fine wines and cheeses in the afternoon.

After a long day of traveling, passengers can jump off of the train and into a bed at one of Rocky Mountaineer’s hotels. Similar to the GoldLeaf rail cars, these hotels offer stunning views and total relaxation.

GoldLeaf Service is owned by a Canadian rail-tour company called Rocky Mountaineer. Rocky Mountaineer has already added four new carriages to its convoy but is planning to add three more in 2020. The four that have been recently added will follow a two-day route called “First Passage to the West,” spanning from Vancouver to either Lake Louise or Banff and another two-day route from Vancouver to Jasper, called “Journey through the Clouds.”

The First Passage through the West route is recommended to those with a love for history. A highlight of this train route is that it passes by Craigellachie, which is the location where the ‘Last Spike’ to complete the Canadian Pacific Railway, thus connecting Canada from East to West. This route also travels across the Continental Divide, through the famous Spiral Tunnels, and past the Hoodoos, formations which – according to legend – are people who have been transformed into pillars through way of witchcraft. If you aren’t that concerned about history, the plethora of mountain views still make this route enjoyable.

The scenic Journey through the Clouds route travels through valleys, the Coast Mountains range, and the Fraser Canyon. The route flows along the Fraser River and passes by the Albreda Glacier and a 300-foot waterfall called Pyramid Falls. Other featured sights are Hell’s Gate, a 108-foot wide ravine (double the size of Niagara Falls), and an 812-foot long truss arch bridge called Cisco Crossing.

The GoldLeaf rail cars were designed and constructed by Stadler– a 75-year-old rail car company rooted in Switzerland. Stadler takes pride in its traditional Swiss values and the fact that the company is 90 percent family-owned. They assert their passion for producing trains that require low maintenance, are energy efficient, and that live up to all of their customers’ wishes and expectations. These passions obviously manifest in the GoldLeaf rail cars, which each hold 72 passengers and feature heated, reclining seats – it is no wonder that these rail cars make history as Rocky Mountaineer’s biggest capital investment.

In a statement about GoldLeaf Service, the president and chief executive officer of Rocky Mountaineer, Steve Sammut says, “We were intentional in designing these new cars to offer the same exemplary guest comfort across the entire fleet, while also making numerous engineering enhancements behind the scenes that reflect our goal of constantly enhancing both the experience and efficiency of our service.”

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